Once you try it, you’ll probably add this really decadent cake recipe with coffee, rum, and chocolate to your list of favorites.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups long grain white rice
- 4 cups water
- 1 head romaine lettuce, chopped
- 1 large carrot, grated
- 1 (7 ounce) can albacore tuna in water, drained and flaked
- 3 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- ¼ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
- In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.
Nutrition Facts
| Calories | 523 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 361 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Delish and super easy. Great for summertime. I used kale – which I massaged with oil first to get rid of some of the bitterness. I also added parmesan and lemon juice. Turned out great, will definitely be making again.
followed the recipe exactly, and it was not very good. pretty bland, and the flavour that was there was confusing
First of all HALF the rice is plenty. Also there is certainly more than 4 servings even with half the rice. I would say 8-10 as an extra salad at a pot luck and at least 6 as a main dish. Flavour was very good but could use a bit more dressing. I would make this again but use baby spinach as suggested by others.
Very tasty, will make again.
Yum, surprisingly good! Like everyone else mentioned, I added some basil and sun dried tomato feta and halved cherry tomatoes. I also added some grated radish and used spring mix lettuce instead of romaine to make it a little healthier. I also used canned salmon since I prefer it. It was surprisingly tasty – the sour salad really needs the hot rice, so don’t leave that out!
My husband found this and made it with leftover jasmine rice we had. Followed the recipe exactly but added red onion. I went back for seconds it was sooo good!
Great recipe as is, but I experiment with EVERYTHING, sooooo… I tried using rice wine vinegar and chopped, roasted red peppers. AWESOME! I also love the addition of the feta and kalamatas to the original.
My rice a bit cold when I added it in my salad part so the lettuce wasn’t fully wilted. I also sub tuna by shrimp. Even so, it was soooo good and healthy and easy and hearty and everything that I went ahead getting myself a set of salad spinner, lettuce knife and grater after it. I can imagine myself living on this recipe and the variation of it everyday from now on:P No, seriously, I truly love the whole set of nutrition it has for a whole meal, the easiness to prepare, and the deliciousness and color it brings! Thanks for sharing the recipe!
I’m sure that this is wonderful as is but I couldn’t help throwing in some extras! Absolutely Devine! The guys devoured it for lunch today. I should have doubled the batch though because they wanted more. This is a wonderful base recipe that you can get really creative with. Using what I had on hand I added some lemon pepper seasoning, sliced black olives, diced tomatoes and hot pepper cheese. It was a hit! Thanks for sharing.
Loved it! I halved the amount of rice for just two of us and I also added the feta. Everything else was just the same. I love the cold lettuce, the hot rice, the kind of crunchy carrots – great textures and flavors!
I’ve made this recipe probably a couple dozen times now. This is one of my favorite recipes on this site. It’s also one of my favorite quick meals…I make it when I have leftover rice and sometimes even use a bagged lettuce blend with carrots in it. I do use slightly less dressing than what it calls for though. I’ve altered this recipe many different ways (adding green peppers and other things, using different lettuces, rice, herbs, etc.) and I still find the original simple recipe is absolutely the best.
Very very good. Thank you for the recipe. My husband LOVES tuna and this is a nice change from the regular tuna salad. I did not have a carrot so shredded a yellow squash from the garden. Still good. 🙂
Love this recipe, fast, delicious and healthy!!! Plus a warm dish for winter.
I must have done something wrong or my Balsamic was too vinegary. It wasn’t horrible but I had lots of leftovers to eat. I added walnuts and feta cheese…this really helped. I also added canned spinach as it was all I had. I like the idea of this. Many times when I have rice and salad I will mix the 2 together. I’ll have to think about this one before I make it again.
This is a great recipe! I used 2 cans of tuna and a small can of black olive slices in addition to the rest of the ingredients. It has a great flavor. My husband and I enjoyed it very much. It is a simple and quick meal.
I had some tuna leftovers so I decided to try your ideas but with some other ingredients so that I wouldnt have to go to the supermarket 😛 instead of romaine lettuce… /seemed pretty good though I might try it some time/ I used some green beans /I wanted something green in the salad and it was the only one I had/, I also used a small tomato and some feta cheese like one of the reviewers suggested… the outcome was pretty good… nice and quick recipe!
I made a couple of changes to this recipe: sub brown rice for white, and spinach for romaine. The results were incredible. I will definitely make this again, probably tomorrow:)
Delicious, adaptable, and perfect for my student budget. I’ve made this countless times. I use spinach instead of romaine, and add more carrot as suggested by others. My roommate used quinoa instead of rice and that was also great.
Nice and different. The overall taste reminded me something of a salmon cake..or in the same category. I made this for myself with a few changes, and it turned out so yummy I can’t imagine it would’ve tasted as nice otherwise. First of all, I halved the rice, I used Jasmine. Then I used the same amount of balsamic and olive oil the recipe calls for but whisked it together as if making a salad dressing, then added two chopped green onions, a de-seeded fresh roma tomato, and a few springs of fresh cilantro, in addition to the romaine lettuce, and carrot. Very tasty. Very fresh tasting. Will definitely make again, I can imagine this being especially tasty in the summer months. Thanks to the Submitter!!
Yum is right…. I kept wanting to eat more and more. I just made it for one out of the leftover rice I had in the fridge. Going to have it tomorrow with the other half, can’t wait!
Awesomely yummy. Changes I made: Only used 2 cups total of brown rice 1 cup of chopped spinach instead of lettuce Added some red bell pepper relish (totally pulled it together with that) And I just used 1 T oil and 2 T vinegar Some seeds – sunflower, sesame, whatever – would be fabulous on this, too.